Name: Smoked trout, bean and potato salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram baby chat potatoes, halved or quartered; 100 gram smoked trout portion; 2 bunch rocket, trimmed, washed; 420 gram can cannellini beans, drained, rinsed; 1/4 cup slivered almonds, toasted; 4 eschalots, peeled, thinly sliced; 2 tablespoon baby capers; Dressing; 1/3 tablespoon lemon juice; 1 tablespoon olive oil; 1 tablespoon chopped chives; 1 clove garlic, crushed

Smoked trout, bean and potato salad

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Serves 4

Prep

15M

Cook

15M

Total

30M

Ingredients

400 gram baby chat potatoes, halved or quartered

100 gram smoked trout portion

2 bunch rocket, trimmed, washed

420 gram can cannellini beans, drained, rinsed

1/4 cup slivered almonds, toasted

4 eschalots, peeled, thinly sliced

2 tablespoon baby capers

Dressing

1/3 tablespoon lemon juice

1 tablespoon olive oil

1 tablespoon chopped chives

1 clove garlic, crushed

Method

1.Place potatoes in a saucepan of water. Bring to boil. Simmer for 10-15 minutes until tender. Drain well. Keep warm.

2.Flake trout into a large bowl. Combine trout with rocket, beans, almonds, eschalots and capers.

3.To make dressing, whisk together juice, oil, chives and garlic in a jug.

4.Drizzle dressing over salad just before serving, tossing well.

You could use 1 green onion or 1/2 small red onion in place of eschalots.
Note

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